SENSORY ANALYSIS OF TRADITIONALLY PRODUCED RED WINE FROM THE TACORONTE-ACENTEJO AREA OF THE CANARY ISLANDS.

Hernandez, G. Gonzalez; De la Torre, A. Hardisson; Leon, J.J. Arias

Traditionally-produced red wines from two consecutive years from the Tacoronte-Acentejo Designation of Origin area of the Canary Islands were assessed by sensory evaluation. The taste testing included four visually perceived attributes: fluidity, clarity, hue and colour intensity; four attributes perceived by smell: cleanliness, intensity, fineness and harmony; two perceived by taste: cleanliness and intensity; and four taste-smell attributes: body, harmony, persistence and final sensation. The means of the two harvest groups differed significantly at the 5% level with respect to the vintage year, and the attributes of smell and fluidity. Linear discriminating analysis showed a relatively good separation between the two harvests and the varimax rotation contributed some substantial information to the database. The influence of the production process on the sensory characteristics is also discussed.

WINES; ALCOHOLIC beverages

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2002, Vol 14, Issue 1, p35

1120-1770

Academic Journal